This Bruschetta Chicken Pasta is a bright Mediterranean-style meal made with brown rice pasta tossed with juicy cherry tomatoes, red onion, garlic, basil, and lean grilled chicken, all finished in a light olive oil and balsamic dressing with a sprinkle of Parmesan.
I made a few small changes to keep it healthy —
brown rice pasta for whole-grain fibre
lean grilled chicken
olive oil instead of butter or cream
light on the cheese
just a touch of balsamic for brightness without extra sugar.
Fresh, simple, satisfying, and full of Mediterranean flavour 
Mediterranean Bruschetta Chicken Pasta
Description
This is one of those meals that feels cozy without feeling heavy. I kept things simple and Mediterranean — brown rice pasta, grilled chicken, fresh tomatoes, basil, olive oil, and just a touch of balsamic — for a bright, liver-friendly dinner that’s easy enough for a weeknight and satisfying enough to share.
Ingredients
Pasta & Chicken
Tomato Basil Mix
Dressing
Finish
Instructions
Pasta & Chicken
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Cook pasta according to package directions until al dente. Drain, keeping ½ cup of liquid for the sauce. Set pasta aside
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Place the chicken strips in a bowl. Add the seasonings and coat.
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Cook chicken on grill, in oven or stove top. Cook until chicken is no longer pink and has an internal temperature of 165°F.
Making the bruschetta mix
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In a large bowl, combine cherry tomatoes, red onion, garlic, and basil.
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Whisk balsamic vinegar and olive oil together. Pour over tomato mixture. Season with salt and pepper. Toss gently.
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Add the pasta and a little of the pasta water. Mix well until combined.
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Add the chicken to the pasta.
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Top generously with parmesan cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 13g20%
- Total Carbohydrate 44g15%
- Dietary Fiber 7g29%
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Pasta Swap: Brown rice, whole-grain, or chickpea pasta all work well in this recipe. Choose what fits your needs.
- Make It Extra Veggie-Forward: Add a handful of baby spinach or arugula and let it wilt into the warm pasta before serving.
- Cheese Tip: A little Parmesan goes a long way — start light and add more to taste.
- Leftovers: Stores well in the fridge for up to 3 days. Enjoy warm or cold as a pasta salad.
- Liver-Friendly Tip: Keeping sauces light and oil-based (instead of creamy) helps support liver and heart health.
- Please note that the nutrition summary is only a estimate based on the ingredients that I used.
I absolutely love this one, it is very rich and fulfilling. I could eat this a few times of week, easily!